Pork Chop Casserole Recipe
Ingredients
| Onion | 1 Medium, thinly sliced | |
| Garlic | 2 Clove (5gm), sliced | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 1 large can tomatoes or 2 pounds fresh tomatoes, peeled, seeded, chopped | ||
| 12 green olives, cut into halves | ||
| Capers | 2 Tablespoon | |
| Hot pepper | 1 To taste, cut into strips | |
| Bay leaf | 1 Large | |
| Oregano | 1/2 Teaspoon | |
| Salt | To Taste | |
| Pork chops | 6 | |
Directions
Preheat oven to 325 degrees.
Saute onion and garlic lightly in olive oil in skillet until tender but not brown.
Add tomatoes, olives, capers, hot pepper, bay leaf, oregano and salt.
Cook for 10 minutes.
Cover bottom of 9 x 13-inch baking dish with half the tomato sauce.
Arrange pork chops in single layer in prepared dish; top with remaining sauce.
Bake for 40 minutes; discard bay leaf.
Serve over rice.
Saute onion and garlic lightly in olive oil in skillet until tender but not brown.
Add tomatoes, olives, capers, hot pepper, bay leaf, oregano and salt.
Cook for 10 minutes.
Cover bottom of 9 x 13-inch baking dish with half the tomato sauce.
Arrange pork chops in single layer in prepared dish; top with remaining sauce.
Bake for 40 minutes; discard bay leaf.
Serve over rice.
Chef
